Fluffy Stuffed Spinach Omelette

In a bowl, whisk until airy; three eggs with chopped dill, salt, pepper, cayenne pepper, turmeric and garlic flakes.
In the frying pan on medium heat; toast cumin seeds in bit of coconut oil, add about two handfuls of shredded spinach, and sprinkle with a little lemon/orange juice (the vitamin c prevents the chalky toothfeel from the oxalic acid present in spinach).
Once the spinach wilts, pour over the eggs, tilting and shaking the pan to make sure the egg mixture coats the bottom.
Reduce the heat and cover the pan. This will help the omelette to rise and fluff up.
Once the omelette is cooked to your preference, add filling of choice and fold to serve. Drizzle with sriracha.

I am a freelance writer and photographer (look for me as ShootCake). I have an MA in Creative Writing from Rhodes University, Grahamstown and some of my work has appeared in local literary journals. A food pornographer by calling, I would like to one day create a confessional recipe book in measures of rhythm and breath.